Ingredients:
9 cups popped popcorn
1 cup granulated sugar
1/2 cup water
1/4 cup corn syrup (light or dark)
1/2 teaspoon salt
1/2 teaspoon vanilla
Food coloring (optional)

How to make this recipe:
Pop plain popcorn, and put the popped popcorn in a greased baking pan, and keep warm in a 250 degree F oven while making syrup.

For syrup, butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, water, corn syrup and salt. Cook and stir over medium-high heat until the mixture boils, stirring to dissolve the sugar (about 6 minutes).

Reduce heat to medium, boiling at a moderate, steady rate, stirring occasionally, until a candy thermometer reaches 250 degrees (about 20 minutes). A small amount dropped into very cold water will separate into threads which are hard but not brittle.

Remove saucepan from heat. Stir in vanilla. Add a few drops of food coloring if desired. Pour the syrup mixture over hot popcorn and stir gently to coat all popcorn evenly.

Cool just enough to handle. With buttered hands, quickly shape the mixture into balls about 3 inches in diameter.

Wrap each ball in plastic wrap or cellophane. Makes about 10 balls

Recipe from: Theresa Knight